Xianghe meat pie is a specialty of Xianghe County, Langfang City, Hebei Province. It is characterized by thin skin and thick meat. It tastes soft and tender, and the meat is fresh and tender, which conforms to the eating habits of northerners. It can be used as both a dish and a staple food. It has a history of more than 200 years.

Legend of origin

Xianghe meat pie has a history of more than 200 years. However, its predecessor can be traced back to the Turkish cake 1000 years ago. It is said that at that time, the nomadic people-Turks wandering in the grassland desert in northern China, because beef and mutton were very rich and pasta was scarce, invited guests to eat pasta, which was a very high preferential treatment.

Therefore, when entertaining guests at ordinary times, the host will specially make a meat pie with a particularly thin skin to show hospitality. Later, this method of making cakes spread to Uygur and Hui areas, which were also places where ancient ethnic minorities lived.

In the early years of the Ming Dynasty, Judy, the founding emperor of the Ming Dynasty, moved to Beijing, and a large number of Hui people moved to Xianghe, Hebei Province in the east of Beijing. Among the Hui people who immigrated to Xianghe, there was a family named Ha who just moved here and opened a small restaurant named "Ha Jia Dian". Naturally, his ancestral cake making technology also followed.

Later, after hundreds of years of inheritance, research and improvement, Harbin boss and his descendants created Xianghe meat pie with unique flavor.

Introduced function

More than forty years ago, there was a "Toona sinensis Hotel" on the east street of Xianghe County, and patties were our special food for entertaining tourists. The famous "JD" COM meat pie is actually the meat pie here. The patties in this shop are only half an inch thick when stacked together. It is generally big and round, with a diameter of one and a half feet. It looks like it's carved from the same mold. It is thin, soft and big after rolling. It can make the cake roll around with a rolling pin, and the dough is not wrinkled at all. In the pot, it is burned to a uniform color. When the heat arrives, the cake bulges into a ball, which proves that the dough is as thin as paper, but there is no stuffing leakage. After swelling, brush oil on both sides of the cake with a long brush, and mix the dough with oil until it is translucent, and you can almost see the filling. If one place or one side is not very transparent after oiling, it means that the dough on both sides is not generally thick. When cooked, the skin is crisp and there is a layer of fresh and delicious meat inside. When it is not cooked, the dough plays a connecting role. When it is cooked, the meat stuffing begins to connect together and become a big and round cooked meat slice. So the big cake is crisp but not broken. When mixing this kind of noodles, the noodles should be "crisp". Otherwise, no amount of oil on the cake will be crisp. How brittle it is depends on the skill; The method of cutting meat is very particular, using mutton and occasionally beef. After the meat is cut, turn it over and mash it with the back of a knife, mash the meat into a paste, add some water and stir it into porridge. Only onions, ginger and spices are put in the pry, and there is no food. The standard for turning is to put half a catty of meat on the surface of a catty of water. Mix with sesame oil. Soybean oil brush skin. Eat meat pie with vinegar and garlic. Not only delicious, but also not greasy. The main and non-staple foods are readily available, which is very convenient and affordable.

Introduction to practice

raw materials

Flour, onion, ginger and garlic, pork, beef.

manufacturing method

1, Xianghe meat pie is stirred with medium-gluten flour and warm water of 30-40 degrees. Wake up for 30 minutes. This time can be used to make stuffing;

2, the so-called meat pie is the stuffing without any vegetables except onion, ginger and garlic. Stir in thirteen spices, salt, monosodium glutamate, a little starch, light or dark soy sauce, sesame oil and soybean oil;

3. If it is pork and beef, it can also be seasoned with a little bean paste;

4. After the minced meat is stirred evenly, wrap the minced meat into a bun shape with a dough-stirring machine, and then roll it on the panel like a big cake with a rolling pin until it is thin and even;

5. Put a layer of soybean oil in the pot. After the oil is hot, put the rolled meat pie into the pot and heat both sides until brown.

Matters needing attention

1, the surface should be both hard and soft, and it takes enough time to wake up.

2, don't add any vegetables, otherwise it will become a pie, not a meat pie.

It is the most difficult to roll steamed buns into cakes with a rolling pin. This is also the reason why many people can't make Xianghe meat pie, and it is very strange.